{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T10:40:06Z","timestamp":1776854406860,"version":"3.51.2"},"reference-count":80,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,14]],"date-time":"2023-03-14T00:00:00Z","timestamp":1678752000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Foundation for Science and Technology","award":["UIDB\/05748\/2020"],"award-info":[{"award-number":["UIDB\/05748\/2020"]}]},{"name":"FCT\u2014Foundation for Science and Technology","award":["UIDP\/05748\/2020"],"award-info":[{"award-number":["UIDP\/05748\/2020"]}]},{"name":"TRE-MO\u00c7@ Project of the Polytechnic Institute of Coimbra","award":["UIDB\/05748\/2020"],"award-info":[{"award-number":["UIDB\/05748\/2020"]}]},{"name":"TRE-MO\u00c7@ Project of the Polytechnic Institute of Coimbra","award":["UIDP\/05748\/2020"],"award-info":[{"award-number":["UIDP\/05748\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.<\/jats:p>","DOI":"10.3390\/foods12061241","type":"journal-article","created":{"date-parts":[[2023,3,15]],"date-time":"2023-03-15T04:39:45Z","timestamp":1678855185000},"page":"1241","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0262-9438","authenticated-orcid":false,"given":"Bruno","family":"Abreu","sequence":"first","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0157-8368","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Lima","sequence":"additional","affiliation":[{"name":"Scientific-Pedagogical Unit of Dietetics and Nutrition, Coimbra Health School, Polytechnic Institute of Coimbra, 3046-854 Coimbra, Portugal"},{"name":"ciTechCare\u2014Center for Innovative Care and Health Technology, Rua de Santo Andr\u00e9, 2410, 2410-541 Leiria, Portugal"},{"name":"GreenUPorto\u2014Sustainable Agrifood Production Research Centre, Campus de Vair\u00e3o Edif\u00edcio de Ci\u00eancias Agr\u00e1rias (FCV2), Rua da Agr\u00e1ria, 747, 4485-646 Vair\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3505-4538","authenticated-orcid":false,"given":"Ada","family":"Rocha","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, Portugal"},{"name":"GreenUPorto\u2014Sustainable Agrifood Production Research Centre, Campus de Vair\u00e3o Edif\u00edcio de Ci\u00eancias Agr\u00e1rias (FCV2), Rua da Agr\u00e1ria, 747, 4485-646 Vair\u00e3o, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annu. 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